Here's a link on how to make Cuban Coffee:http://www.ineedcoffee.com/99/08/cubano/. It recommends using a moka =
pot.
For Thanksgiving, I took a pound of homeroasted decaf Mexican Esmeralda =
as a
gift.  When I tasted the coffee, I thought "Hey, this is pretty good, =
but
not great."  The other guests really enjoyed it.  Found out later that =
the
hostesses had made the coffee from the gift batch, which was also the =
2nd
batch roasted in the new iRoast.  Another guest really got interested in
homeroasting and we talked for about 2 hours on everything from =
endothermic
to kopi luwak!  It was really great to see someone get excited about =
coffee
and homeroasting.  He had done some homebrewing in the past and was =
really
interested.
Getting a blind "cupping" of your own coffee is kind of surprising.  =
Just
goes to show that while we begin to expect "great" coffee, most folks
drinking the store bought stuff really do really get a treat with fresh
roasted.  Even when we think it's just OK.
Also, the new iRoast is nice.  While it roasts smaller batches and isn't
quite as controllable as the SC/TO setup, it really does an admirable =
job.
The default profiles roast too dark for my taste, but you can program
multiple profiles and you do have some control over the roast.  It will =
work
fine in place of the SC/TO for the winter.  But roasting the Holiday =
gifts
may take a while!
Brent
Roasting in an SC/TO & iRoast2
Espressing myself in a LaPavoni
(and drip/moka/presspots)